Are there still people out there who eat plain boiled potato as a side dish? I am pretty sure many 80’s/90’s kids like me grew up eating those several times a week…I use to dip mine in an unhealthy amount of tomato sauce. Place tell me I am not alone. 😉
Long gone are those days! Despite (and probably because) both Andrew and I not being the biggest fans of potatoes, I try to come up with different ways to prepare them. With the current heat here in Canada, I aim not to have my oven on for too long, so I decided to create a yummy and zesty recipe with tiny potatoes, which cook much quicker. Magic happened… And crispy Dijon and orange potatoes were created.
Try them, you’ll love them! The orange zest makes them taste like summer and I confirm that they are even tasty eaten cold, in a salad.
Crispy Dijon & Orange Potatoes
- 1 lbs small potatoes, halved fresh creamer potatoes, or something similar
- 2 tbsp grapeseed oil or olive oil
- 1/2 tsp thyme leaves
- 2 tbsp + 1 tsp wholegrain dijon mustard
- 2 tbsp vegan mayonnaise
- 1 tbsp maple syrup
- 2 tbsp fresh orange juice
- 1/4 + 1/4 tsp orange zest
- salt & pepper to taste
Preheat oven to 450 F and line a baking sheet with parchment paper.
In a large bowl, whisk together the grape seen oil, 1 tsp dijon mustard, 1/4 tsp orange zest, salt, pepper, and thyme leaves.
Add in halved potatoes and toss until all coated.
Spread out potatoes in baking sheet and bake for 20 minutes. Toss once or twice to ensure that all sides are getting crispy.
While potatoes are roasting, whisk together 2 tbsp wholegrain dijon mustard, vegan mayonnaise, maple syrup, orange juice, 1/4 tsp orange zest and salt and pepper and set aside.
Once the potatoes are ready, toss them in the sauce, stir well and serve.